Pumpkin chocolate chip bread is a wonderfully soft, moist, tender and fluffy pumpkin bread filled with warm, vibrant spices and rich, gooey chocolate chips.
In a large bowl, whisk the flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground cardamom and salt together until well combined.
In another large mixing bowl, whisk the oil, granulated sugar and light brown sugar until well combined. Whisk in the eggs, pumpkin puree, buttermilk and vanilla extract until smooth and well combined.
Whisk the dry ingredients into the wet until mostly smooth. A few small lumps are fine. Stir in ¾ cup of chocolate chips. Reserve the remaining chocolate chips for topping.
Bake the pumpkin bread for 55 - 65 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. The edges of the bread will also pull slightly away from the edges of the pan.
Cool the chocolate chip pumpkin loaf in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. All the pumpkin bread to full cool at room temperature for about an hour before slicing.